Reviewer:

I make this several times a year. Raspberry Jello with fresh berries on the Kool Whip for Valentine's Day, lime Jello with green sanding sugar for St Patrick's Day, Orange Jello with orange and black sanding sugar for Halloween, and Strawberry Jello with navy blue and red sanding sugar for the Fourth of July. The recipe has been around almost longer than I have and it doesn't require any baking skills. That's my kind of recipe.

I followed the recipe pretty closely. I did add some frozen peas and carrots and about 1/4 cup of dehydrated onions. I topped it with French's French Fried Onions. I put it in three 9 x 9 square cake pans...one for dinner tonight, one for a friend and one in the freezer for a future meal. I will certainly make this again. I always seems to have lots of canned cream soups in the pantry. This was a good recipe for using up a couple of them.

Reviewer:

Made exactly as the recipe. Puffed up nicely on the onion rings and fish I made but was very light in color and bland tasting. Ended up adding one yolk for a double batch and that helped along with some basic spices to liven the taste up.

I followed the recipe exactly except that I used extra sharp cheddar cheese. It was fantastic. Perfect for these cool Autumn days. I sent half of it home to a friend and he thought it was wonderful too. I will definitely make again throughout the Winter. Thank you for sharing this recipe.

very good, would definately make again. I omitted the cream of tartar and added 1/8 t baking powder instead. Used cookie scoop and resprinkled with cinn-sugar after they came out of oven. 8 min was just right for meDelicious>

I've made these several times now...awesome! Let them rise to 3X...they will do it! Really light and "store bought like (albeit infinitely better)," which is not often a good thing but for a burger bun it sometimes is...sometimes you want a sturdy bun...sometimes this is perfect!

I made this exactly like the recipe except to make it into 2 10" baguettes. Just like the breads we make in the bakery, just not the hefty pricetag to go with it. Anyone complaining about the texture is not looking for this type of artisan bread, because it literally was the perfect texture and taste just as it was written. Chewy inside, denser than regular bread, crispy crust. Delicious. Maybe I will try some fresh herbs in it next time.

Reviewer:

I've been baking Lemon Bars for a lot of years and never thought of making a meringue to top them. Always just dusted with powdered sugar. Today I used Chef John's idea of making a meringue topping. They turned out wonderful. Next time I'm going to try this recipe with orange juice and orange zest instead of lemon.